Q and A: drying citrus peels and storing smoked meats — 6 Comments

  1. Hi Jackie

    Thanks so much for advising about dry orange peels and Brandy thanks for asking the question as I would never have thought of doing this myself. I use dried lemon powder (store bought) for some Indian/Thai curry recipes – I am going to try making this orange powder and seeing how it fits with other foods.

    Ah love your blog Jackie, wish I had more time in the day to keep up with it every day.

    M Blaney (Farmgirlwanabe)

  2. Debbie,

    I often use it when I bake, putting a pinch (or more) into a cake batter or pie filling. I even use it in “plain” cookies for more flavor and zing. Powdered citrus peel is also great when added to stir fried recipes. Susan’s tips also sound good. Once you start using it, you’ll happily find many more uses for it as well.


  3. One of the few treats in our diet that we don’t grow for ourselves is those “Cuties” mandarin oranges. The skin is so thin that it’s quick and easy to dry, and has an extra bit of flavor that oranges don’t have. I dry them a couple of days, then put in a coffee grinder that’s dedicated to herbs until it’s broken up into small pieces, then dry a bit more before storing. BEST use is to put a pinch into some olive oil and either use on winter salad or as an appetizer dip for bits of sourdough bread.